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Recipe details
Beef Porterhouse Steak
A bone-in Beef Porterhouse Steak coated with dried garlic and herbs, then grilled with indirect heat for an evenly cooked center and a browned finish. A dinner idea with ingredients and cooking steps in one place.
≈ 223 kcal/100 g · ≈ 1,034 kcal/serving
45 minMediumAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
beef porterhouse steak450 g · 1 bone-in steak, about 1¼ inches thick
cooking oil5 g
dried garlic2 g
dried rosemary1 g
dried thyme1 g
salt3 g
black pepper1 g
Cookware and utensils
Lidded grill with two heat zones
Instant-read meat thermometer
Tongs
Small bowl
Cutting board
Directions
01
Pat the Beef Porterhouse Steak dry with paper towels.
Products
beef porterhouse steak — 450 g · 1 bone-in steak, about 1¼ inches thick
Action
Pat dry
Time
2 min
Temperature
Room temperature
02
Mix the cooking oil, dried garlic, rosemary, thyme, salt, and black pepper in a small bowl.
Products
cooking oil — 5 g; dried garlic — 2 g; dried rosemary — 1 g; dried thyme — 1 g; salt — 3 g; black pepper — 1 g
Action
Mix
Time
2 min
Temperature
Room temperature
03
Coat both sides of the steak with the garlic-herb mixture.
